One of my favorite meals is schnitzel. Every since I was stationed in Germany in the 1980′s, I have always loved it. The traditional schnitzel is made with veal, but I have always preferred the pork version. Unfortunately the original recipe calls for flour and bread crumbs. Of course that is not very paleo friendly. Below is a recipe for a paleo friendly version of schnitzel. I hope you enjoy it. Be sure to leave a comment and let me know how your turns out.
The ingredients are simple:
Boneless pork loin chops
Salt and Pepper
The first thing you will need to do is to grind up the pecans in a food processor.
Once you have the nuts ground set them to the side. Next you will hammer the pork until it is fairly thin, using a meat tenderizer mallet. I recommend putting the meat into a ziploc bag before pounding.
Before you tenderize the meat heat a skillet over med high and add enough coconut oil to cover the bottom of the pan and about a 1/4 inch high.You will need to beat the eggs and put them in a container large enough to fit the meat. Also pour a portion of the ground pecan onto a plate. After the meat is tenderized dip it in the beaten eggs and hake off excess moisture. Next dip the meat into the pecans making sure to coat both sides and add to the pan. Fry on both sides until it is golden brown and cooked all the way through.
Remove from pan and let it drain on a plate with paper towels for a minute or two. Squeeze some lemon juice on the top and serve with German mustard. I usually have it with a salad. Enjoy!